date:Sep 26, 2012
zyme solutions which the company says are shaking up old perceptions of high-fibre bread as dry, tough and unappealing to the consumer majority.
According to Dupont, FIBERline has displayed an excellent ability to strengthen the gluten structure and slow the staling process in wholemeal, wholegrain and added-fibre breads both key to a high sensory quality: high-fibre bread gains a volume, softness and fresh-keeping quality similar to that of traditional white bread, which remains the overridin